Baking at République - by Margarita Manzke & Betty Hallock (Hardcover)
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<p/><br></br><p><b> Book Synopsis </b></p></br></br><b>A stunning instructional from beloved Los Angeles baker Margarita Manzke, who teaches the key doughs, batters, recipes, and clever ways for creating wow-factor and bakery-quality results at home.</b> <p/><b>NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY <i>THE NEW YORK TIMES</i></b> <p/>For all who aspire to master brioche, croissant, pâte á choux, or even cookie dough and muffin and cake batter, Margarita Manzke, super-star baker and co-owner of Los Angeles hotspot République, takes bakers through her methods for perfecting texture and amplifying flavors, one inspiring photograph and brilliant trick at a time. With chapters dedicated to teaching each dough or batter and 100 recipes that put the lessons to work, plus more than 125 helpful and inspiring photographs, bakers will discover how to truly elevate their baking, whether they're making Manzke's Instagram-perfect chocolate chip cookies or her Philippines-inflected Halo Halo Cake. Serious home bakers will revel in the game-elevating techniques and irresistible recipe riffs found in <i>Baking at République</i>.<p/><br></br><p><b> Review Quotes </b></p></br></br><br>From simple crisps to traditional German stollen, Margarita Manzke proves her mantra: 'attention to detail makes the baker.' Manzke's enthusiasm for teaching and love for the craft of baking make this one book you'll keep nearby for inspiration and reference - like the pastry case at République, it is exceptional.<b>--Elisabeth Prueitt, cofounder of Tartine Bakery<br></b><br>Margarita Manzke combines the painstaking rigor and precision of French technique with casual, ingredient-driven Southern California style, and the results are simply magnificent. This collection of recipes manages to feel as classic as it does modern, as soulful as it is refined.<b>--Travis Lett, chef and co-owner Gjelina and Gjusta <p/></b>These aspirational recipes will be welcomed by home bakers looking for a challenge.<b>--<i>Publishers Weeklky</i></b> <p/>Pastry chef and co-owner of République Margarita Manzke is the person responsible for your little croissant habit. Yeah, you, ordering 'one of each, ' we see you over at that display case. Oh wait, that's our reflection.<b>--<i>Bon Appétit</i> <p/></b>The most magical aspect of dining at République, an all-day essential in LA, is apparent the moment you walk through the door. Bountiful rows of pastries line the 15-foot counter, beginning with cakes and pies and gradually moving into filled doughnuts, piles of croissants and kouign amanns, lemon poppy loaves, muffins, and mushroom brioche tarts, among many, many others. The magic of that counter is what pastry chef and co-owner Margarita Manzke, with Betty Hallock, captures in <i>Baking at République</i>.<b>--<i>Eater <p/></i></b>"I wind up recommending République to friends and readers more than any other restaurant in the city: The restaurant's totality makes it an unassailable cornerstone of Los Angeles dining."<b>--Bill Addison, <i>Los Angeles Times</i></b><br><p/><br></br><p><b> About the Author </b></p></br></br><b>Margarita Manzke</b> is the baker and co-owner of République, the Sari Sari Store in L.A.'s Grand Central Market, Petty Cash Taqueria in L.A.'s Fairfax district, and six Wildflour cafe-bakeries in Manila. She is a graduate of the CIA (Hyde Park) and a four-time semifinalist for the James Beard Foundation's Outstanding Pastry Chef award. <p/><b>Betty Hallock</b> is a former staff writer and editor at the <i>Los Angeles Times</i> and the <i>Wall Street Journal</i>.
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